Delicious and Authentic Kiri Peni Recipe: A Sri Lankan Sweet Treat

Ingredients

1 cup of all-purpose flour
1 cup of semolina
1 cup of sugar
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of melted butter
1 cup of yogurt
1 teaspoon of vanilla extract
1/2 cup of grated coconut
1/4 cup of chopped almonds
1/4 cup of chopped cashews
1/4 cup of raisins
For syrup: 1 cup of sugar
For syrup: 1 cup of water
For syrup: 1/2 teaspoon of lemon juice

Steps and instructions

Preheat your oven to 350 degrees F (175 degrees C).
In a large bowl, combine the all-purpose flour, semolina, sugar, baking powder, and salt.
In a separate bowl, mix together the melted butter, yogurt, and vanilla extract. Add this to the dry ingredients and stir until well combined.
Fold in the grated coconut, almonds, cashews, and raisins.
Grease a baking dish with a bit of butter and pour the batter into it. Smooth the top with a spatula.
Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the middle comes out clean.
While the cake is baking, prepare the syrup. In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer until the mixture becomes a syrupy consistency.
Remove the cake from the oven and let it cool for a few minutes. Then pour the hot syrup over the cake, allowing it to soak in.
Let the cake sit for a couple of hours to fully absorb the syrup before serving.

Tools for making

Mixing bowl - A large bowl to combine the dry and wet ingredients.
Spatula - Used to mix the ingredients and smooth the batter in the baking dish.
Baking dish - A greased dish to bake the cake in.
Toothpick - Used to check the doneness of the cake.
Saucepan - For preparing the syrup.
Oven - Preheated to bake the cake.

Recipe variations

Replace the all-purpose flour with whole wheat flour for a healthier version.
Add 1 teaspoon of cardamom powder to the batter for a flavorful twist.
Substitute the yogurt with buttermilk for a tangier taste.
Instead of grated coconut, use desiccated coconut or coconut flakes.
Try using different nuts such as walnuts, pistachios, or hazelnuts in place of almonds and cashews.
Add a handful of dried cranberries or chopped dried apricots for a burst of fruity flavor.
For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend.
Make a chocolate version by adding 1/4 cup of cocoa powder to the dry ingredients and reducing the amount of flour by 1/4 cup.
Experiment with different syrups like rose syrup or orange blossom syrup for a unique taste.
Add a layer of sliced bananas or diced apples between the batter for added texture and flavor.
For a vegan version, use margarine or coconut oil instead of butter and swap the yogurt with a non-dairy yogurt alternative.

Recipe overview

Kiri Peni is a traditional sweet dish hailing from Sri Lanka, boasting a tantalizing blend of semolina, coconut, and a variety of nuts and raisins, all soaked in a delightful sweet syrup. This cake-like dessert is not only a staple during festive occasions, but also a popular everyday treat. It's fairly simple to make, requiring a basic set of ingredients and straightforward steps. The end result is a moist, sweet and nutty delight that offers a delectable sensory experience. Get ready to immerse yourself in the process of creating this unique and richly flavored sweet treat.

Common questions

Can I use a different type of flour?
Yes, you can experiment with different types of flour such as whole wheat flour or gluten-free flour. However, this may affect the texture and taste of the final cake.
Can I substitute the yogurt with something else?
If you don't have yogurt, you can use sour cream or buttermilk as a substitute. The tangy flavor and moisture from these alternatives will work well in the recipe.
Can I omit the nuts and raisins?
Absolutely! Feel free to customize the recipe to your preferences. You can omit the nuts and raisins or replace them with other ingredients like dried cranberries, shredded carrots, or chocolate chips.
How long can I store the Kiri Peni?
The Kiri Peni can be stored in an airtight container at room temperature for up to 3-4 days. It is best enjoyed fresh, but it will still be delicious for a couple of days.
Can I make this recipe without the syrup?
While the syrup adds moisture and enhances the flavor of the cake, you can still make and enjoy the Kiri Peni without the syrup if you prefer a less sweet or lighter version.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the dry and wet ingredients.
Spatula - Used for smoothing the batter in the baking dish.
Baking Dish - A dish for baking the Kiri Peni cake.
Toothpick - Used to test the doneness of the cake.
Saucepan - For making the syrup.
Whisk - To mix the ingredients for the syrup.
Cooling Rack - To allow the cake to cool after baking.
Serving Platter - A plate or platter for presenting the Kiri Peni cake.
Knife - For slicing and serving the cake.
Spoons - For serving the cake to individual plates.

Origin stories

Kiri Peni, a beloved sweet treat, hails from the island nation of Sri Lanka. This delicious cake is a staple at Sri Lankan celebrations, including weddings and birthdays. What makes Kiri Peni unique is its preparation; it's not just a cake, but a symphony of flavors made even more special with the addition of a sugary syrup post baking, giving it a moist and incredibly rich texture. Traditionally, the cake is served cut into diamond shapes, symbolizing prosperity and good luck. So, whenever you savor a piece of Kiri Peni, know that you're partaking in a slice of Sri Lankan tradition, sweetened with wishes of good fortune.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.